Oktoberfest w/ Kolsch yeast, aging

I would ferment as cold as you can get it, staying within the yeast temp specs, or a little lower, 55-56F would be better. You want to make it as clean as you can, so lower temps for less esters, then ramp it up as fermentation slows. The rest looks OK, good luck.

 

Lagers generally ferment at around 50. Maybe I am missing some info, but I would think if you have the ability to lower the temp to 50 for 4 weeks, you have the ability to ferment with lager yeast.

 

I brewed one with K1007 German ale that fermented at 58 for 3 weeks and then bottled it. I put all of the bottles in the fridge once carbed and tried to let them sit for a couple months before I started to drink the majority of them. Turned out good. Definitely use a blow of tube if you use k1007.

 

I recomend using 34/70 lager yeast as cool as you can. I prefer 54 degrees. After 3 weeks transfer to secondary or bottle and store as cold as you can without freezing for 4 weeks. Good luck.

 

I've never needed additional yeast to condition a normal strength beer that had been lagered even 4 months. There will be plenty of yeast in there to do the job for you after 4 weeks in the fridge.

WLP029 is my favorite kolsch yeast but I'd probably avoid it for Oktoberfest.

 

The Wyeast equivalent of 34/70 dry yeast is 2124. A number of homebrewers reported that 2124 makes great lager beers even if you ferment warm with this strain (e.g., in the 60's).

Cheers!

 

Have the “lagered for even 4 months” beers been fermented with lager yeast strains?

“There will be plenty of yeast in there to do the job for you after 4 weeks in the fridge.” Will there be plenty of ale yeast available for bottle conditioning after 4 weeks of lagering? It is my understanding that ale yeast will flocculate and go dormant under cold conditions.

In other words, lager yeast will not go dormant under cold conditions but ale yeast are a different matter?

Cheers!

 

Jack,

I've bottle conditioned normal strength lagers after 4 months of lagering w/o adding additional yeast, yes.
4 months is not normal for me with an average strength lager, so it's not like I've done it dozens of times. I normally lager such beers for 6 weeks.

have I "lagered" ale or hybrid yeasted beers and bottle conditioned after a couple months in the fridge? - yes, without new yeast. I'm certain I HAVE done this probably 20 times.

if I'm lagering for several months - I go 6 months for doppelbock and keep my imperial stout cold for nearly a year before dry-hopping and bottling - I am adding fresh yeast if bottle conditioning. But these are big beers that have really given their yeast a workout, and more often than not I just bottle off the keg. Maybe someday I'll bottle condition my English IPA which sits for 6-12 months in the fridge and see how part of the batch does w/o fresh yeast. Because, science!

hope that helps.
--Michael

 

Michael,

Your post is very helpful!

Cheers!

Jack

 

I like WLP029 and use it a lot, Did you know that "Does not ferment well less than 62°F, unless during active fermentation." ?

 

my very first batch w/ 029 (I was probably a bit short on the pitch rate) refused to work at all until it hit 70F. I very slowly brought it down to the mid 60's once it finally started working 2 days later. Notably more sulfur produced than any other batch I've made, though it didn't really detract. I wasn't sure I had gotten it right, given the dearth of good examples in this country, but no less than Stan Hieronymous gave me a silver medal for it about 3 months later. Ever since, I always have it on hand.

 

I hate when yeast doesn't ferment well at times other than active fermentation. Wait.

Edit: I just read udubdawg's post. I guess "active fermentation" really means "peak fermentation."

 

I love it, most of the good work is done at the first week where you can go under 62